Roaster Notes
This is a 54-hour CULTURE PROCESS natural processed coffee. It is from the CATUAI varietal grow at 4300 feet from the block called LINE Patte. The Brix of the coffee cherries was 24.6 when harvested and they were put in the Bio fermenters after floater removal. Lab Culture microbes and lactic acid bacteria was added to the coffee in the fermenters and allowed to ferment for 54 hours in a carbon dioxide rich environment.
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